Tuxedo Soup

This cold weather soup with chicken and beans looks as good as it tastes. It can be made vegan too!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4

Calories 269kcal

Carbs (g):

1 can white beans (16 ounces - such as Navy or Great Northern beans, not drained)
1 can black beans (16 ounces - not drained)
1 bell pepper (any color), diced
1 onion, diced
1 tablespoon hot sauce, or to taste (If you don’t like food that’s too spicy, try Pickapeppa sauce – it’s flavorful without being hot)
1 teaspoon chicken bouillon powder (OR ¼ teaspoon salt)
1 tablespoon sugar
2 tablespoons minced garlic (OR 1⁄2 teaspoon garlic powder)
1 diced, cooked chicken breast (OR 1-6 ounce can chunk chicken or turkey, drained)

Mix all the ingredients except the chicken in a saucepan. Cover and bring to a boil over high heat, then turn the heat down and simmer for 45 minutes.
Add the chicken, stirring gently so as not to break it up. Simmer for another 10 minutes, then serve.

Variation: Instead of chicken, use 6 ounces of smoked sausage, cut in ¼” slices, and add it at the beginning of the cooking.

Vegetarian/vegan option: Omit the chicken and use salt instead of bouillon powder. If desired, add 1/2 cup of sliced carrots or parsnips.